Salon Virtual

Our Salon Virtual Competitions will give the opportunity for chefs of all levels to compete in themed cooking competitions in the safety of their own environment and shall be judged on creative use of ingredients, presentation and inspiration. All competitions are free to enter for this year.

COMPETITION Schedule

V1 - Custom Culinary Plant Forward Challenge

ENTRIES NOW CLOSED

Plant-forward is a style of cooking and eating that emphasises and celebrates (but is not limited to) plant-based foods – including fruits and vegetables (produce); whole grains; beans, other legumes (pulses) and soy foods; nuts and seeds; plant oils; and herbs and spices.

Competitors are required to create a main course dish where plant based produce is to be central to the plate and the “flavour hero”. Dairy products may be incorporated but must not constitute the major part of the dish.

Competitors must incorporate the Custom Culinary® Paste either Mushroom and/or Vegetable in the dish. On entry, samples can be requested by emailing jbeckers@griffithfoods.com.

Entries must be submitted with a recipe, brief description and photo of the dish/dishes along with a short video showing the final product and telling the organisers why they have chosen to enter it into the competition. The recipes and footage will be sent to a group of specialist judges to mark. 

The Best-in-Class Chef and his/her winning recipe will feature through Custom Culinary’s association with Worldchefs – great personal exposure for the winner!

Join us on Wednesday 17 March at 10.30am as Salon Director Steve Munkley talks through some of the entries for this plant-based competition and announces the honours that will be awarded to eagerly waiting competitors having been judged by our panel of expert chefs. You can pre-register for the event by clicking the “Watch the Awards” button to the right. 

Sponsored by

V2 - Cheese Starter Competition

ENTRIES NOW CLOSED

Competitors will produce a cheese-based starter, using one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker.

Competitors will have the option of using one of the following:

  • SUSSEX BLUE – A semi-hard creamy tasting mild blue cheese with a natural edible rind.
  • LORD LONDON – A semi soft cheese made from pasteurised cow’s milk with a clean citrus taste with an edible white rind.
  • EWE EAT ME – A-hard cheese, creamy tasting with nutty undertones, in a red rind. Made from pasteurised Ewes milk.
  • MAYFIELD – A Semi-Hard Emmental style cheese that is sweet, nutty, and creamy

The dish to be served either hot or cold. Shortlisted finalists can request samples of their chosen cheese from Alsop & Walker by contacting maggs@alsopandwalker.co.uk. Further details on each of the cheeses can be found at: www.alsopandwalker.co.uk/product-category/cheese/

Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. All additional ingredients are the responsibility of the competitor.

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com

Prize: The Best in Class winner will win a days Cheese making Experience with Alsop & Walker.

Join us on Wednesday 14 March at 10.30am as Salon Director Steve Munkley talks through some of the entries for this cheese starter competition and announces the honours that will be awarded to eagerly waiting competitors having been judged by our panel of expert chefs. You can pre-register for the event by clicking the “Watch the Awards” button to the right.

Sponsored by

V3 - The Major Seafood Challenge

ENTRIES NOW CLOSED

Competitors are required to create and cook a seafood main dish to competitor’s choice. All ingredients are the responsibility of the competitor; however, the dish must exclusively incorporate at least one of the premium stock bases below which will be supplied by sponsor Major International.

Lobster Stock Paste, Fish Stock Paste, Mediterranean Vegetable Stock Paste and Balinese Pan-Asian Paste

Only Major International bases to be used.

Upon entry, samples can be requested by emailing higham_ferrers.samples@givaudan.com at Major International – please make sure you allow plenty of time to ensure you receive the samples in time for the submission deadline.

The finished dish must show originality and creativity and presentation must be of the highest standard.

Entries must be submitted with a recipe, brief description, and photo of the dish/dishes along with a short video showing the final product and telling the organisers why they have chosen to enter it into the competition. The recipes and footage will be sent to a group of specialist judges to mark.

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com

The Prize – The best in class winner will win a prize (TBC) courtesy of Sponsor’s Major International

 

Join us on Thursday 13 May at 10.30am as Salon Director Steve Munkley talks through some of the entries for this competition and announces the honours that will be awarded to eagerly waiting competitors having been judged by our panel of expert chefs. You can pre-register for the event on HRC Connects by clicking the “Watch the Awards” button to the right. 

Sponsored by

V4 - Lamb Challenge
sponsored by Bidfood

Entry Deadline: 24 May 2021
Submission Deadline: 28 May 2021

Competitors are required to create and cook a main course lamb dish, using any cut of lamb with suitable accompaniments.

Any cooking technique may be used and there are no time constraints on preparation or cooking.

Please consider the use of seasonal products for the time of year in which you are submitting this entry.
Judges will be looking for clarity in the recipe of how the dish has been created and a concise dialogue on why you chose the dish.

Your completed work (recipe, brief description, and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com

Prize – Thanks to our Sponsors Bidfood we are pleased to offer a first Prize of £300 for the ‘Best in Class’ Award, £200 for 2nd Place, and £100 for 3rd Place.

Sponsored by

V5 – Cacao Barry Lockdown Pastry Challenge
supported by The Association of Pastry Chefs

ENTRIES NOW CLOSED

Competitors are required to create and prepare 4 pieces of an original chocolate-based snack item, suitable to be sold online and delivered by postal means.

Item may be moulded and filled, piped, or cut from a sheet and finished. As many other items or techniques as you wish may be included, but the main ingredient [over half] should be chocolate, supplied by Cacao Barry chosen from the ranges below – click on the options below for more details on the chocolate.

Heritage


Origine

Plantation

Pureté

Samples can be requested by contacting jayne_cowley@barry-callebaut.com

Entries will be judged on:

Originality and creativity, use of textures and flavours, equal portion sizes, as well as eye-appeal and its’ suitability for posting.

No age restrictions.

The exhibit must be to schedule and the rules of entry. Failure to do so will result in the work being marked as ‘not to schedule’, the reason will be given but no award can be made.

Please review entry rules and regulations for terms of entry.

PRIZE – ‘The Best in Class’ winner will win a Cacao Barry chocolate hamper

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com.

Join us on Thursday 13 May at 3pm as Salon Director Steve Munkley talks through some of the entries for this competition and announces the honours that will be awarded to eagerly waiting competitors having been judged by our panel of expert chefs. You can pre-register for the event on HRC Connects by clicking the “Watch the Awards” button to the right. 

Sponsored by

Supported by